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Recipes



   MeiDei  All things Lemon - how about this easy one:
Lemon Cheesecake Crescent Roll

Prep time 10 mins, Cook time 12 mins, Total time 22 mins

Author: Cathy Trochelman
Serves: 8
Ingredients
Rolls
1 package (8 count ) refrigerated crescent rolls
4 oz. cream cheese, cold
2 Tbsp. granulated sugar
¼ tsp. lemon extract
zest of ½ lemon
Glaze
1 c. powdered sugar
1½ Tbsp. lemon juice
zest of ½ lemon
Instructions:

In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest. Beat on medium-high speed until mixture comes together.
Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle. Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
Bake at 375 degrees for 12-14 minutes or until golden brown.
Let rolls cool on a wire rack.
Once cool, prepare glaze by combining all ingredients until smooth.
Drizzle glaze evenly over rolls.

   October 7 at 15:59 EST .

   1 person like this.




   MeiDei  It's late in the season here for an ice cream recipe but I know we have lemon lovers here who live in the warmer regions of the USA. This recipe is too easy by far, enjoy!

NO CHURN WHOLE LEMON ICE CREAM
INGREDIENTS:
1 1/8 cup full fat sweetened condensed milk
1 1/2 cup full fat sour cream
1 small whole lemon, thinly sliced and seeds removed (use ripe meyer lemon for best results )
DIRECTIONS:
Add all three ingredients into a blender. Blend on high speed until lemon is fully dissolved (about 30 seconds on the smoothie setting for my Blendtec ).
Pour into container (metal loaf pans work great ). Thump bottom of container against the counter a few times to let the ice cream settle and smooth out. You can also use a spatula to help smooth it out. Freeze overnight.
Adapted fromLady and Pups
All images and content are © Kirbie's Cravings.
Don't forget to let us know how it comes out.
   October 1 at 16:30 EST .

   2 people like this.



   StormCnter  Lemon ice cream is my favorite and can seldom be located. Thanks for the recipe.
October 6 at 10:00 EST .

  3 people like this.





   Surfhut  As an add-on to MeiDeis post below about freezing fresh tomatoes: I grow a lot of basil and oregano in pots every Spring and have those fresh herbs all summer. Near the end of growing season, I harvest the herbs, put them in a blender with olive oil, and drop portions into an ice cube tray (cover them in plastic wrap ). All winter, I can pop out a frozen cube of basil or oregano suspended in oil to use in whatever dish is on the menu. YUM.
October 1 at 08:02 EST .

   2 people like this.



   MeiDei  As an at home mom I made all my son's baby food (except fruit ) using the ice cube tray method of freezing. (It was 5X cheaper than buying the jars ). Once the food was frozen I popped the cubes out & put them in ind. freezer bags for use as needed. The cubes didn't stick to each other by being frozen first. Love the idea of freezing herbs in oil, thanks for adding.
October 1 at 16:41 EST .

  3 people like this.





   MeiDei  I was reading about freezing whole tomatoes on Kevin James website and saw this little tidbit in the comment section - thought you'd appreciate it too:

"One of my favorite ways to preserve tomatoes is in Roasted Tomato Sauce. Lightly grease or spray an 8x 11 pan. Set oven at 200*. Core (but do not peel ) enough tomatoes to near fill pan, add a peeled onion, a cored green pepper, and a couple of cloves of peeled garlic. Roast overnight night or about 8 hours. Allow to cool and place in one or two zip locks. You can scrunch the mixture in the zip lock or leave it chunky. I add my spices while heating it up. It is great on pasta or in chili, or with chicken parmesan.

This recipe came from the Williams Sonoma catalogue about 20 years ago."

Kevin just puts whole tomatoes in a zip lock freezer bag and freezes. Later he removes the tomato & slips it into a bowl of warm water so the skin slips off easily. If you have more tomatoes than friends & family to share with, this seems to be an easy solution to a bumper crop and not a whole lot of spare time.
September 10 at 11:52 EST .

   3 people like this.



   MeiDei  I keep calling him Kevin James - he's really Kevin Lee Jacobs and has a great website if you like gardening and cooking!
September 12 at 20:16 EST .

  4 people like this.



   Surfhut  This really works. I buy huge amounts of tomatoes every summer when they are at peak flavor and freeze them. It is such a joy to have those yummy tomatoes to make pasta sauce with in February!
October 1 at 07:57 EST .

  3 people like this.





   StormCnter  Whew! I made Turkey-Rice-Raisin Stuffed Bell Peppers yesterday and they are really scrumptious. However, it took a couple of hours from start to finish and a really messy kitchen to clean up. I can't cook in a messy kitchen, so part of the two hours was consumed by my washing up and wiping down. The recipe included toasted walnuts, lots of mozzarella and feta cheese, oven time and broiler time, too. As I said when I started this comment...whew!
August 20 at 09:46 EST .

   4 people like this.



   ALynnMcW  Could you use cranberrys instead of raisins I wonder?
August 25 at 10:14 EST .

  4 people like this.



   StormCnter  I don't see why not, ALynn. Maybe the dried version?
August 29 at 14:00 EST .

  4 people like this.



   Jerico  I don't feel like I'm done cooking unless all the pots and pans are dirty!
September 10 at 01:48 EST .

  3 people like this.





   Mike PHX  Maybe a 5 page recipe is not the way to stir it up.
Best Hangover Meatballs
Frozen meatballs
Mushroom soup
Throw in microwave for a couple of minutes.
Blow on to cool. Eat.
July 5 at 05:15 EST .

   4 people like this.



   Mike PHX  But if one is lucky enough to have access to honest to goodness fresh chicken pot pie...versus this crap?
What, are you crazy?
July 5 at 05:25 EST .

  5 people like this.



   StormCnter  Do you use Mama Mancini's meatballs that I hear advertised on the radio? Or will just any meatball do.
July 5 at 14:50 EST .

  6 people like this.



   Mike PHX  Suddenly, I need Mama Mancini's meatballs.
Pray, tell me where.
July 6 at 22:24 EST .

  5 people like this.



   StormCnter   http://www.mamamancinis.com/StoreLocator
/


That should be the store locator page, Mike.
July 8 at 06:15 EST .

  5 people like this.





   StormCnter  This site has gone silent. Maybe I can stir it up a little bit (grin ). A few days ago, I made a Double-Crust Chicken Pot Pie from a recipe I stole on Facebook and adapted. It was really simple and easy, using rotisserie chicken, Pillsbury piecrusts, frozen mixed vegetables various spices, heavy cream, chicken broth. My husband loved it so much he ate almost the entire thing. I'll post it if it appeals to anyone. BTW, the pie is picture-perfect when it comes out of the oven. I baked it in my cast-iron skillet.
June 28 at 12:30 EST .

   5 people like this.



   Jerico  Please do
June 30 at 19:23 EST .

  8 people like this.



   StormCnter   Double-Crust Chicken Pot Pie
1/4 cup butter
1 rib celery, diced
1/2 cup green onion, chopped
1/3 cup all-purpose flour
2 cups chicken broth
1/4 cup heavy cream
1 1/2 tsp poultry seasoning
1 1/2 tsp garlic salt
1/2 tsp dry tarragon leaves
1/4 tsp lemon pepper
¼ tsp black pepper
3 cups chopped rotisserie chicken
2 cups frozen mixed vegetables, thawed
1 (14 oz ) package refrigerated pie crust
1 large egg, beaten with 1 tsp cold water (Egg wash )
Set pie crust package out to bring to room temperature (easier to handle ).
Preheat the oven to 350°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with vegetable oil. Set aside.
In a separate large skillet over medium-high heat melt the butter. Cook the celery and green onion in the butter for a few minutes or until the celery is beginning to soften.
Lower the heat to medium, stirring constantly add the flour to the skillet. Stir until the butter has absorbed the flour.
Continue stirring, gradually adding the chicken broth. Increase the temperature and bring to a boil. Add the cream and immediately lower the heat to simmer. Add the poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper. Mix well. Simmer for 5 minutes.
After 5 minutes, remove from the heat and mix in the chicken and vegetables. Mix well.
Unroll one pie crust and fit firmly onto the bottom and sides of the skillet. Pour the filling into the crust.
Fit the second crust on top. Fold under pressing the edges of the crusts together and pinching to seal.
Cut slits in the middle of the crust to vent. Brush with the beaten egg wash.
Bake for 40-50 minutes until the crust is golden. Rest for 10 minutes then serve. Resting is important so the filling sets a little bit more. Easier to serve.
July 1 at 06:17 EST .

  10 people like this.



   Jerico  sounds good. best part is no cream of whatever soup that so many recipes count on. I'm going to have to try it.
July 4 at 19:17 EST .

  7 people like this.





   BirdsNest  My question today is has anyone tried the copper chef pans?? I really want to get the set but want to be sure it is worth the almost $100. Thanks. Not doing much cooking but that will change once my friend gets moved. I spend nights with her because of health issues and she cooks dinner for us.
May 29 at 09:41 EST .

   5 people like this.



   MeiDei  I've heard a warning that some on the market are copper plated & fail the scratch test. True or not I can't say.
I have 3 ceramic lined pans that were great at first but are disappointing now, [no, I didn't use metal utensils or meat on the bone in them] tho' I still use them. Like you, I'm interested about the copper ones & long term use.
June 5 at 16:52 EST .

  5 people like this.



   Escaped commieny  I was curious, so found this Copper Chef Pan pros & cons.
http://www.highya.com/copper-chef-review
s

My Revere-ware is 45 years old, copper bottom, held up well and only 1 knob broke off and a few handle screws landed in the dishwasher strainer and were retrieved. Maybe I just didn't use them enough, I hate to cook. I bought a bunch of cast iron outdoor cookware anticipating when the SHTF during the last regime, never been used, along with the solar oven collecting dust in the garage. Me and my big ideas, oh and the earth-boxes are empty.....sigh
June 24 at 11:11 EST .

  6 people like this.



   MeiDei  Watched the videos - will pass on his new fad.
June 26 at 10:52 EST .

  6 people like this.





   ALynnMcW  Anyone here tried Paleo or Whole 30 diet? Could I get some feedback please. Thanks.
May 26 at 17:27 EST .

   4 people like this.



   BirdsNest  I have not but I believe that the blogger at browneyedbaker.com has tried it. She is pretty level headed and seems honest, maybe you could contact her and ask.
May 29 at 09:38 EST .

  7 people like this.



   BirdsNest  BEB had mentioned Whole 30 in a post last weekend. Did you check it out?
June 6 at 07:20 EST .

  5 people like this.





   Flaming Sword  Who has a sous vide and who has an Instantpot? Let's swap favorite recipes.
March 30 at 18:02 EST .

   4 people like this.



   StormCnter  I'd never heard of a sous vide until I saw this post and then checked them out. How interesting! But I have run out of counter and cabinet space for additional appliances. As for the Instapot, it was a very popular Christmas gift in this widespread family last year. Everyone seems to have gotten one except me. The all seem to love it.
April 2 at 11:11 EST .

  7 people like this.



   Flaming Sword  I love them both. Sous vide? I can never again eat pork or chicken breasts any other way. Completely cooked, but soo moist and tender. And I love my Instant pot. Last night I had Italian sausages, homemade mashed potatoes and brussels sprouts. I realized when I was done I had only used one pot. The stainless liner.
April 2 at 14:32 EST .

  6 people like this.



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